Canned Tomato Sauce (Le Bottiglie di Pomodoro)

By Erinswan

Canned Tomato Sauce (Le Bottiglie di Pomodoro)

Ingredients

• 1 cup of olive oil
• 1 \2 to 3\4 cup of red wine
• 1 \3 cup of dried herbs (whatever you like…..I use a mixture of rosemary, basil, oregano….. and just a bit of sage, if I have it growing on my balcony)
• 6 to 7 large garlics, smashed
• 4 to 6 large bay leaves
• Salt, to taste

Details

Adapted from anamericaninsicily.com

Preparation

Step 1

Once the ingredients are added, mix with a wooden spoon to incorporate the flavors. Then, using a potato masher, mash the tomatoes a bit to help break apart the pieces and allow the flavors to develop even further. Bring the stockpot to a boil and then reduce to a simmer, cooking for 2 hours until nice and deep red in color with some of the liquid evaporated. Once ready, remove the large bay leaves, place a large glass bowl under and begin straining using a tomato strainer (called “passatutto”) like an Italian!.…fitted with the largest disk to strain out the really thick peels….you will still get the yummy pulp if using the largest disk (…..I can’t have tomato sauce without pulp!) Let the sauce cool down for about half an hour, then begin filling your sterilized jars\bottles. I sterilize my jars using the old fashioned plunging each jar and lid in boiling water method. I’ve heard you can also run the dishwasher to sterilize them.

Note: You can reuse the glass jars until you see them compromised (glass cracking, chips, etc….) The lids, I would change every 3-4 uses or when you see them weakening (not closing easily, metal chipping, etc….). If you generally buy the same products over and over (mayonnaise, sauce, etc) you will always have extra jars and lids!

Here they are all sterilized and ready to be filled…….Yes, the towels are clean, that black mark you see on the towel is a burnt mark….it once accidentally touched the flame on the stove =( ……hubby doesn’t know that I nearly burned the house down, and I plan to keep it that way! =D When finished, fill a large stockpot with about two cups of water….place your jars in…..fill with more water until the jars are almost completely submerged and bring to a boil. If you are worried about the jars noisily dancing together, just place clean fingertip or washcloth towels in between the jars. Boil on medium for about 30 minutes. Then, line a large laundry basket or container with a thick heavy blanket and place the basket in a draft free, undisturbed area of your kitchen or house. Using jar tongs, remove the jars and place them inside the basket, covering them well with more blankets on top so they stay warm initially and cool down gradually….you will hear their lids pop and start to vacuum seal as the day passes. Let them stay in the basket at least two full days. Then check each lid to make sure each is air tight! To check the lid, press down in the center……if it’s airtight, you will see the center sucked in and it won’t click down……if it clicks down, it’s not air tight….so just open the jar and place in the fridge or transfer to a container and freeze for later use. Store in the pantry and you have the best pizza and pasta sauce ready for you meals…..just add whatever other ingredients you like, e.g. onions, more garlic, etc after opening the jar and prepare your delicious meal =)

Happy tomato canning!